Wash the coriander and put them to soak overnight in brandy and juice, together with the spices.

Warm the beer untill boiling, add sugar, almonds and lemon zest. Add the wine and spices, warm it to almost boiling. (Don’t boil it, the alcohol will disappear then.) Serve in a tureen. Use mugs or toddy glasses, and long spoons.

This is obviously not a recipe usefull for impulse-gløg drinkers.

With a bottle of Gløg-concentrate, it gets a bit more easy: Warm the redwine, add the concentrate – and a lot of almonds and raisins.
If this still is too much work, it is possible to buy a bottle with mixed wine and extract.